Salad Juliennes in Solkadhi Dressing

Salad Juliennes in Solkadhi Dressing

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A unique combination of raw salads in sliced form with traditional Solkadhi that gives it an unique and tangy flavour.

Salad Juliennes in Solkadhi Dressing recipe - How to make Salad Juliennes in Solkadhi Dressing

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving


1 radish (mooli)
1 carrot
1 cucumber
1/2 lemon juice
1/2 tsp pepper powder
salt to taste

For The Solkadhi Dressing
5-6 kokum
1/4 cup water
1 cup coconut milk /
1/4 tsp green chilli paste
1/4 tsp garlic (lehsun) paste
1/4 tsp ginger (adrak) paste
salt to taste

For The Garnishing
parsley leaves

  1. Cut White Raddish, Carrot and Cucumber into vertical thin Julienne (approx. 2.5 to 3 inches long).
  2. Mix Lemon Juice, Pepper Powder and Salt in a bowl.
  3. Pour this dressing over the chopped Salad.
  4. Marinate it for 5-10 minutes.

To make Solkadhi dressing

    To make Solkadhi dressing
  1. Soak Kokam in hot water for about half an hour.
  2. Squeeze the soaked kokam to extract juice out of it. Pass it through a strainer.
  3. Now add Green Chilly Paste, Garlic Paste, Ginger Paste and Salt to it. Mix it well.
  4. Then, add the thick Coconut milk or Coconut Cream and stir it in the Kokam mixture.
  5. Set it aside.

Salad Presentation

    Salad Presentation
  1. Take a shot glass and fill half of the glass with Solkadhi.
  2. Arrange the marinated Raddish juliennes, Carrot juliennes and Cucumber juliennes in the shot glass in vertical position.
  3. Top it with Parsley leaves.
  4. Serve cold or at room temperature.